Understanding Ingredients (Cased)
No. of pages 96
Published: 1998
Reviews
Great for age 11-18 years
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Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with information on its structure, nutritional value, related quality and safety issues, plus details on its functional properties and their uses. Recipe ideas throughout the book encourage readers to test out their new knowledge. The ingredients featured are: meat, fish, poultry, eggs, milk, cheese, cream, butter, margarine, yoghurt, sugar, vegetables, fruit, cereals and cooking fats.
This book is part of a book series called Technology .
This book is aimed at children in secondary school.
There are 96 pages in this book. This book was published 1998 by Capstone Global Library Ltd .
This book is in the following series: